Chicken Kiev

In a small mixing bowl, combine 113g softened unsalted butter, 3 finely minced garlic cloves, 2 tbsp chopped parsley, 1 tbsp chopped dill, ¼ tsp salt, and ⅛ tsp black pepper, stirring until evenly mixed. Divide the butter into 4 equal 28g logs, wrap tightly in plastic wrap, and freeze for 20 minutes until firm to the touch.

While the butter chills, place each trimmed 180g chicken breast between two sheets of plastic wrap to avoid splattering. Use a flat meat mallet or heavy rolling pin to pound the chicken to a uniform 6mm thickness, taking care not to tear the meat. Season both sides of all pounded cutlets with ½ tsp salt and ¼ tsp black pepper.

Remove firm butter logs from the freezer. Place one log in the center of each pounded chicken cutlet. Fold the short left and right edges of the chicken over the butter first, then roll tightly from the long bottom edge upward to fully enclose the butter, pressing all seams firmly to eliminate gaps that could cause butter leakage. Chill the sealed rolls in the refrigerator for 10 minutes to set the shape.

Arrange three shallow dishes in a line: fill the first with 60g all-purpose flour, the second with 2 beaten eggs mixed with 1 tbsp cold water, and the third with 120g panko breadcrumbs tossed with ½ tsp smoked paprika, remaining ¼ tsp salt, and ⅛ tsp black pepper. Dredge each chilled chicken roll first in flour (shaking off all excess), then dip fully in egg wash, then press firmly into panko crumbs to coat every surface completely. Return breaded rolls to the fridge for 15 minutes to help the coating adhere during frying.

Heat 240ml neutral vegetable oil in a deep heavy-bottomed skillet over medium heat until the oil reaches 175°C (350°F) and shimmers gently. Carefully lower breaded chicken rolls into the oil seam-side down, working in 2 batches to avoid crowding the pan. Fry for 3-4 minutes per side, turning gently with tongs, until all sides are deep golden and crispy (12-16 minutes total), until a meat thermometer reads an internal temperature of 74°C (165°F) at the thickest point.

Use tongs to transfer fried chicken Kiev to a wire rack set over a paper-towel lined baking sheet to drain excess oil for 5 minutes. Do not cut into the chicken immediately, as this will cause hot butter to gush out before serving. Serve whole alongside mashed potatoes or steamed green vegetables, allowing diners to cut open the chicken to release the oozing herb butter.